Turkey and egg bagel

Turkey and egg bagel

This posh version of egg on toast wouldn’t look out of place in a restaurant. It is quick to prepare and is perfect for a romantic breakfast in bed


  • 170g (6oz) wafer thin turkey ham2 bagels or similar rolls
  • Butter or margarine for spreading
  • 2 eggs
  • Hollandaise sauce:
  • 100g (3 1/2oz)butter
  • 2 egg yolks
  • 1 tbsp water
  • 1/4 tsp pepper
  • Handful of chopped tarragon
  • Fresh lemon juice
  • Salt


  • Make Hollandaise sauce first. Melt the butter slowly in a pan over a low heat, then set aside.
  • Whisk the egg yolks and the water in a bowl. Put this bowl in a larger saucepan filled with hot water. Do not allow water to boil. Whisk thoroughly until the mixture begins to thicken.
  • Add the melted butter slowly, whisking vigorously.
  • Add the pepper, chopped tarragon, lemon juice and salt to taste. Keep warm while the eggs are prepared.
  • Cut the two bagels or rolls in half and lightly toast under a grill. Spread with butter or margarine.
  • Poach the eggs either directly into boiling water, or in a poached egg pan. Poach until yolk is set to preferred consistency.
  • Arrange slices of turkey ham on top of the bagels or rolls and then carefully place the poached eggs on the top.
  • Pour the Hollandaise sauce over the egg and turkey ham as desired.
  • Source:

    Main-course Recent